Lemon Blueberry Trifle

I love trifles!  They are really easy to make, but the end result resembles more of a fancy dessert.  This would be perfect to serve at an Easter brunch this weekend!  Lemon and blueberry is a great flavor combination too – this dessert is full of spring flavors and colors.  Enjoy!

Servings:  8
Size:  1/8 of the trifle
Points Plus: 5pp
Level of Difficulty:  Easy
Prep Time: 25 minutes
Cook Time: n/a

Ingredient List:
1 Angel food cake (store-bought already baked version)
2 lemons (used for zest and juice)
1 ½ cups skim milk
1 container Greek fat free yogurt, plain
1 8 oz. container fat-free frozen whipped topping, thawed
2 packages lemon instant pudding mix, sugar-free
1 pint fresh blueberries

Directions:
Wash and pat dry the blueberries. Zest the two lemons and set aside the lemon zest.  Using a serrated bread knife, cut the angel food cake into 1 inch cubes. Squeeze fresh lemon juice from one of the lemons on top of the angel food cake.  In a large bowl, mix together with a whisk the milk, Greek yogurt, ½ the frozen whipped topping and lemon zest until smooth.  Add in the packages of pudding mixture and continue to whisk until the mixture begins to thicken and resemble pudding.  In the bottom of your trifle bowl, start layering beginning with 1/3 of the angel food cake pieces.  Next, use 1/3 of the pudding mixture, drop spoonfuls on top of the cake layer.  Finally, sprinkle in 1/3 of the blueberries on top.  Repeat this process twice more to make 3 layers each of the cake, pudding and berry layers.  Use the remaining frozen whipped topping (cool whip) to pipe decorative stars on top of the finished trifle.  Make sure the top layer has a lot of blueberries to have a good pop of color! Refrigerate until you are ready to serve.

Tip:

I used plain Greek yogurt for the pudding mixture, but you could easily sub in lemon flavored Greek yogurt if you want to really amp up the lemon flavor!

XOXO Megan